Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

A re-inspection will take place within 24 hours to ensure the hand sink in the back area has hot and cold water under pressure.

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: No cold water at the only had sink in the main kitchen area. Per PIC, the sink was recently serviced and then shortly after cold water became unavailable. Only hot water observed at 130*F was available from the hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed that water that is too hot may discourage handwashing when required. Repair sink so hot and cold water under pressure is available to support proper handwashing. Corrective Action: Correct within 24 hours.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed raw sausage patties and raw hamburger stored above RTE ham in the walk in cooler. Observed raw shelled eggs stored above RTE spinach, cream, parmesan cheese and garlic. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed soft-cooked bacon measuring 78-63*F, cooked sausage links between 53-66*F and raw sausage at 58*F stored at room temp. Per PIC, all foods had been out less than an hour and are commonly used. PIC stated the foods were not being monitored with time as a control and no timestamp was observed. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC that bacon that is not cooked to crispy and is still pliable must be maintained at 135*F or above or 41*F or below unless utilizing time as a control. Advised PIC bacon cooked to a crisp may be stored at room temp. Since the foods had been out less 4 hours the PIC moved the TCS meats to the walk in cooler. In the front server area, observed cut lettuce between 48-53*F and cut tomatoes at 48*F when measured with a probe thermometer. Observed the lettuce in a shallow pan stored above the fill line. Per PIC, the cooler was left opened during much of the morning food service but less than 3 hours. Advised PIC to maintain covered, in covered pans, of deep pans under the fill line to properly cold. Observed foods held within the cooler at 41*F or below. PIC moved the lettuce and tomatoes to another cooler to rapidly return to 41*F. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

*Second consecutive repeat violation*

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed 10+ foods in the walk in cooler prepared more than 24 hour prior without date marks including: stuffed peppers and cabbage, and lasagna from 12/12, clam chowder from 12/13, beans, lentils, meatballs, chicken breasts, and ham from 12/14, and gravy from 12/15. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: Insufficient lighting observed in the dry storage area and portions of the walk in cooler. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; At least 215 lux (20 foot candles): At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, Inside equipment such as reach-in and under-counter refrigerators; and at a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair/replace lighting prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.